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  Added: Oct 20, 2006  •  Visited (609)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Yellow Chili Paste
(Chile Amarillo Molido Con Aceite)
What You Need:
  • 24 fresh yellow guero chilies, each about 3 to 4 inches long, or substitute other fresh, mild yellow chilies
  • 1 tablespoon vegetable oil
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon salt

  • How To Cook:
    1. In a heavy 4- to 5-quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the chilies and boil, uncovered, for 5 minutes, then drain them thoroughly and run cold water over them.

    2. Split the chilies in half and remove the seeds. Combine the chilies, oil, vinegar and salt in the jar of a blender, and blend them at high speed until the mixture is reduced to a smooth, thick puree.

    3. To make the sauce by hand, puree the chilies in a food mill set over a bowl. Stir in the oil, vinegar and salt.

    4. This sauce is used as a substitute for fresh mild chili, and can be kept, covered and refrigerated, for about 2 weeks, although the flavor will diminish as the sauce stands.

    To Make: about 2/3 cup
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Peru
    Main Ingredient ╗ Vegetables ╗ Peppers
    Main Ingredient ╗ Condiments ╗ Oil
    Dish ╗ Sauces & Condiments

     





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